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ingredients
Deer Carpaccio
deer thigh, raw
shaved parmesan cheese
1
bunch chopped arugula
Vinaigrette
200
mL olive oil
2
Tbsp lemon zest confit with maple syrup and apple juice
1
lemon
salt and pepper
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directions
Step 1
Thinly slice the meat and put the slices in a vacuum bag or between 2 sheets of cellophane. Pound the meat with a butcher’s hammer to flatten it. (You can also use the bottom of a saucepan).
Step 2
Serve the deer carpaccio with a few drops of vinaigrette, parmesan cheese shavings and arugula.
Step 3
Combine the lemon zest confit and the lemon juice in a bowl. Add olive oil and stir with a whisk. Add salt and pepper.